Located in the residential area of Kiyosumishirakawa, Tokyo, Yakiniku Seiryuuen is a legendary restaurant known for its consistently high-quality signature dishes since its downtown days. Reservations are always fully booked, making it a must-visit.This time, I came with two friends.We started with the napa cabbage kimchi, which had a perfect balance of acidity and umami, instantly switching our stomachs into yakiniku mode. It was quite impressive.Next came the star of the restaurant: the salt-grilled tongue and medium tongue. The quality was on a completely different level. Thinly sliced and not overcooked, the juicy meat and flavorful salt sauce hit you all at once. The texture was perfectly elastic yet tender, making you want to eat it endlessly. It’s easy to see why this place is called the best tongue in Japan. The medium tongue was equally impressive, offering a luxurious experience with two variations of the top-tier tongue.The salt-grilled mino (tripe) and heart were decent. Although they were overshadowed by the impact of the tongue, they were still tasty on their own. The mixed horumon (offal) was similar—good, but not a standout. Note that you can only order salt dishes once, so be careful when deciding what to order.A word of caution: the salt outside skirt is priced at market value and does not have a listed price on the menu. It can be shockingly expensive (JPY 6,500 per person!), so if you unknowingly order two servings, you’ll be in for a surprise at checkout. While it was somewhat tasty, it pales in comparison to the value of the tongue. I strongly recommend checking the price before ordering if you plan to visit next time.The upper rib was too fatty for my taste, feeling like an overwhelming amount of marbling. After enjoying the sharpness of the salt dishes, it felt a bit heavy. I think I’ll skip it next time.The yukhoe (raw beef) was quite good, the meat sashimi was okay, and the pig's trotters were also decent. The freshness of the raw meat dishes was satisfactory, but the overwhelming impact of the tongue made them feel less memorable overall.For drinks, we had makgeolli served cold. It was a dry, non-sweet type that paired excellently with the meat's fat.Overall, this restaurant is worth it just for the salt-grilled tongue and horumon. However, the market-priced outside skirt is a potential pitfall, so be cautious. Next time, I want to focus on the salt tongue, medium tongue, mino, and heart, while skipping the upper rib and outside skirt, to take on a horumon-centered approach.